Ingredients
8ozbaby cremini mushrooms,sliced
8ozsmall shiitake mushrooms,sliced
¼cupbutter
½tspsalt
½tspblack pepper
3tbspall purpose flour
2cupswhole milk
1½cupsParmesan cheese,grated
1lbfettuccine,spaghetti or preferred pasta
¼cupfresh parsley,chopped, to garnish
Preparation
Melt the butter in a deep sauté pan over medium heat.
Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper, then taste.
Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry.
Cook for a minute and turn the heat down to low.
Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of the spoon.
Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.
Lower the heat, cover, and keep warm for up to 10 minutes until ready to serve. If the sauce thickens too much before serving, add a splash of milk to thin it out again.
Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.
Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.
